1 lb ground turkey
1 Tbsp Rory Brown Breakfast Sausage Seasoning
5 large eggs
1/2 Cup whole milk (or unsweetened almond milk)
1 tsp Rory Brown Breakfast Sausage Seasoning
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Mix together ground turkey and sausage seasoning, making sure the seasoning is evenly distributed throughout the meat.
Scoop a scant Tablespoon of the sausage mixture and, using your hands, form into a ball. Repeat with the remaining sausage, placing shaped meatballs 1/2 inch apart on prepared baking sheet. Bake for 12 minutes.
When there are about 5 minutes left on the meatballs, whisk together eggs, milk, and 1 tsp sausage seasoning. Set aside.
Generously spray a mini muffin pan with non-stick spray. Place one meatball (no need to cool, just be careful!) in each muffin cup.
Carefully pour the egg mixture over the meatballs, filling each cup about 2/3 full. This is easiest using a tablespoon to “ladle” the eggs into the muffin cups. Sprinkle any additional optional toppings over the egg mixture.
Place the muffin pan on a rimmed baking sheet and bake at 350°F for 12 minutes, or until eggs have set.
Remove from oven and allow bites to cool in pan for 5 minutes. Using a spoon, carefully remove the egg bites and place on a cooling rack.
Enjoy right away or freeze for up to two weeks!
If you want something heartier than just “a bite,” use a full size muffin pan! Simply use two meatballs instead of one, and allow eggs to bake for 20 minutes.
To reheat from frozen, wrap the bites in a damp paper towel and microwave at 90 second intervals until desired temperature.
This recipe also works well with ground pork, but that will increase the fat content.